Name: Easy Cupcake Recipes Cinnamon Roll Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 can refrigerated cinnamon roll dough (8 count); 2 tablespoons softened butter; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 cup cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk

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There are cupcakes, and then there are cinnamon roll cupcakes. You know that moment when the smell of cinnamon rolls fills the air and suddenly everyone in the house is asking if they can have one right now? That’s the feeling these little treats deliver. The best part is, they look fancy but they’re actually straightforward enough for any of us to make without breaking a sweat. This recipe is like a mash-up between two comfort food favorites. You get the cozy swirl of cinnamon sugar tucked inside soft cake layers, and then there’s the sweet glaze that ties it all together. Think of it as a warm hug in cupcake form. And if you’ve ever worried about cinnamon rolls taking forever, this is where cupcakes come to the rescue—faster, lighter, and just as satisfying. Whether you’re whipping these up for a bake sale, a holiday brunch, or just because a craving struck at midnight, they’ve got that homemade charm we all love. It’s no wonder recipes like this end up on repeat in my kitchen.

1) Key Takeaways
2) Easy Cinnamon Roll Cupcakes Recipe
3) Ingredients for Cinnamon Roll Cupcakes
4) How to Make Cinnamon Roll Cupcakes
5) Tips for Making Cinnamon Roll Cupcakes
6) Making Cinnamon Roll Cupcakes Ahead of Time
7) Storing Leftover Cinnamon Roll Cupcakes
8) Try these Desserts next!
9) Cinnamon Roll Cupcakes
10) Nutrition

1) Key Takeaways

Cinnamon roll cupcakes are a mash-up of two comfort foods.
They use canned dough but feel homemade with cream cheese glaze.
Quick prep time makes them an easy cupcake recipe for any baker.
Perfect for gatherings, holidays, or casual family treats.

2) Easy Cinnamon Roll Cupcakes Recipe

I’ve always had a soft spot for cinnamon rolls. The way the sugar and spice swirl through soft layers makes me feel at home. But truth be told, making them from scratch can eat up an entire morning. That’s where this easy cupcake recipe steps in to save the day. Imagine cinnamon rolls in cupcake form, baked in under 20 minutes, and topped with a glaze that makes you forget they came from a can. That’s the beauty of this recipe.

What I love most is how approachable it is. You don’t need fancy skills or equipment. Just open a can, chop, sprinkle, and bake. If you’ve ever worried about pulling off homemade cinnamon rolls, this cupcake version is the shortcut you’ll be grateful for. It captures the same cozy taste with half the effort.

And let’s be honest, cupcakes just feel fun. You don’t have to slice them or share a pan. Everyone gets their own little roll disguised as a cupcake. It’s one of those easy sweets recipes you’ll keep coming back to whenever the craving strikes.

3) Ingredients for Cinnamon Roll Cupcakes

Canned Cinnamon Roll Dough: I’m not above shortcuts, and this one is the hero of the recipe. It gives you that soft, fluffy base without hours of rising and rolling.

Butter: Softened butter melts into the dough, helping the sugar and cinnamon stick and creating that gooey bite we all look forward to.

Granulated Sugar: A little white sugar gives balance to the spice. It caramelizes during baking, leaving a golden sweetness on each bite.

Cinnamon: The star of the show. Warm, fragrant, and cozy, cinnamon turns basic dough into something special. This is where that homemade cinnamon roll recipe vibe comes in.

Cream Cheese: Softened cream cheese blends into the glaze, making it tangy and smooth. It gives a touch of richness that balances the sweetness.

Powdered Sugar: Light and fluffy, it dissolves easily into the glaze and sweetens without graininess.

Vanilla Extract: A splash of vanilla ties everything together and deepens the flavor.

Milk: Just enough to thin the glaze to a pourable consistency. It gives that drizzle effect we all know and love on cinnamon roll cheesecake recipes.

4) How to Make Cinnamon Roll Cupcakes

Step 1. Preheat your oven to 350°F and line a muffin pan with cupcake liners. This keeps cleanup simple and makes each serving neat.

Step 2. Open the can of dough and separate the rolls. Chop each roll into bite-sized pieces. Place the pieces into the liners, filling each cup about halfway.

Step 3. Stir the sugar and cinnamon together. Sprinkle this mix over the dough pieces. As the cupcakes bake, this creates pockets of sweet spice.

Step 4. Bake for 15 to 18 minutes until puffed and golden. The smell alone will have you pacing the kitchen.

Step 5. While they cool, whisk cream cheese, powdered sugar, vanilla, and milk until smooth. This glaze should be thick but pourable.

Step 6. Drizzle the glaze over the warm cupcakes. The heat melts it slightly so it seeps into the nooks of the dough.

Step 7. Serve warm with coffee or keep at room temperature. Either way, they’ll disappear quickly.

5) Tips for Making Cinnamon Roll Cupcakes

I’ve made this recipe more than once, and I’ve learned a few tricks along the way. The dough bakes best when you don’t overpack the liners. Let the pieces sit loosely so they puff up light instead of dense.

If you like a stronger cinnamon kick, add extra to the sugar mix. On the flip side, if you’ve got kids who shy away from spice, keep it lighter. That’s the beauty of this easy cupcake recipe, it’s flexible.

And don’t skip the glaze. I know it’s tempting to eat them plain, straight from the oven, but the cream cheese topping turns them from canned cinnamon roll recipes into bakery-worthy treats. It’s the detail that makes them shine.

6) Making Cinnamon Roll Cupcakes Ahead of Time

You can absolutely make these ahead. Bake them the night before and let them cool completely. Store them in a covered container, then glaze just before serving. That way, the topping stays fresh and glossy.

If you’re serving for brunch, prep the dough pieces the night before, cover the pan, and refrigerate. In the morning, bake them off and glaze while warm. Your kitchen will smell incredible, and you’ll look like you’ve been up since dawn.

Recipes like this remind me that easy sweets recipes don’t need to mean boring. With a little planning, you get fresh cupcakes without the rush.

7) Storing Leftover Cinnamon Roll Cupcakes

If by some miracle you have leftovers, keep them in an airtight container at room temperature for two days. For longer storage, refrigerate them up to five days. They taste best warmed up for a few seconds in the microwave.

Don’t freeze with glaze on top, it won’t thaw nicely. Instead, freeze the plain cupcakes and glaze them once thawed. This trick keeps them tasting like fresh easy sweets recipes Indian style, even after a week.

Honestly, they rarely last that long. Once glazed, they disappear fast in my house.

8) Try these Desserts next!

9) Cinnamon Roll Cupcakes